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Agar

Agar suppliers and sourcing guide

Agar is a gelling polysaccharide extracted from red seaweeds, mainly Gelidium and Gracilaria species. The seaweed is cleaned, often alkali-treated, extracted in hot water, filtered, gelled, then dewatered by freezing or pressing and dried. It sets firm, heat-stable gels at low concentration without needing added ions, and is used as a plant-based alternative to gelatin.

See suppliersWhat to ask for on the COA
Also known as
agar-agar · E406 · kanten · Gelidium · Gracilaria
Facts checked
November 2026

Forms and grades of agar

Suppliers sell different products under the same name. Specify the one you need.

  • Powder

    The usual form for manufacturing, sold by gel strength (for example 700 to 1,200 g/cm² at 1.5%).

  • Gelidium agar

    Higher-quality, higher-gel-strength agar; also the type used for bacteriological media.

  • Gracilaria agar

    More common and lower cost; alkali-treated to raise gel strength.

  • Strips, flakes and bars

    Traditional forms used in food service and retail rather than in manufacturing.

  • Organic

    Agar from certified seaweed sources, sold under organic certification.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Gel strength
Gel strength of a 1.5% gel in g/cm², the main grade parameter.
Gelling and melting temperature
Setting point and melting point of a standard gel.
Loss on drying and ash
Moisture, total ash and acid-insoluble ash per the FCC monograph.
Heavy metals
Lead, arsenic, cadmium and mercury by ICP-MS, since seaweed takes up metals.
Microbiology
Total plate count, yeast and mold, E. coli and Salmonella.

Storage, lots and expiry

Storage and shelf life

Keep agar sealed in a cool, dry place away from moisture and odors. Dry agar is stable for long periods when protected from humidity. Shelf life follows the supplier's specification.

Lots and expiry dates

Gel strength varies with seaweed species, season and processing, so record it per lot and adjust use level if needed. Record the seaweed genus and origin on the lot.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Agar suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking agar suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of agar can brands buy?

Common forms include powder, gelidium agar, gracilaria agar, strips, flakes and bars and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for agar include?

Expect gel strength, gelling and melting temperature, loss on drying and ash, heavy metals and microbiology, each with its method, specification and result for that lot.

How should agar be stored?

Keep agar sealed in a cool, dry place away from moisture and odors. Dry agar is stable for long periods when protected from humidity. Shelf life follows the supplier's specification.

What is the regulatory status of agar?

21 CFR 184.1115 describes agar-agar as a dried colloidal polysaccharide extracted from red algae and sets maximum use levels by food category. 7 CFR 205.605(a) lists agar-agar as a nonsynthetic substance allowed in processed products labeled organic. Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes agar.

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